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Poached Eggs on Toast with Ramps
Poached Eggs on Toast with Ramps
Cut dark-green leaves from ramps and slice crosswise 1″ thick; slice bulbs and red stems crosswise 1/4″ thick. Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5–8 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Meanwhile, bring 2″ water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toast bread, brush with 2 tablespoons oil, and season with kosher salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.
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Grilled Asparagus Bruschetta
Grilled Asparagus Bruschetta
Preheat a grill or grill pan over medium-high heat. Toss the trimmed asparagus with the olive oil and some salt and pepper. Grill until lightly charred on each side, but still robust and crunchy, about 5 minutes. When cool enough to handle, cut the asparagus into very thin slices on the bias (diagonal), and set aside. Brush both sides of the bread slices with olive oil. Grill the bread on both sides until toasted with nice grill marks. Remove from the grill and immediately rub the slices of bread on one side with the peeled garlic cloves. In a medium bowl, mix together the goat cheese, tomatoes and red pepper until well combined. Spread the goat cheese mixture on the grilled bread in an even layer. Divide the asparagus among each slice of bread, layering it on top of the cheese mixture. Cut each slice in half, and serve the bruschetta immediately.
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Ramp Pesto Pasta
Ramp Pesto Pasta
Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.
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